Chicken with Chilli & Basil - Serves 4

8 Chicken drumsticks
6 Celery stalks, cut into sticks
1 Red chilli
3tbsp Sweet chilli sauce
2tbsp Soy sauce
1tbsp Sunflower oil
100g Carrots
Oil, for frying
About 50 fresh basil leaves

1 - Remove the skin from the chicken drumsticks if desired. Make 3 slashes in each drumstick. Brush the drumsticks with the soy sauce.

2 - Heat the sunflower oil in a preheated wok and fry the drumsticks for 20 minutes, turning frequently, until they are cooked through.

3 - Deseed and finely chop the chilli. Add the chilli, carrots and celery to the wok and cook for a further 5 minutes. Stir in the chilli sauce, cover and allow to bubble gently whilst preparing the basil leaves.

4 - Heat a little oil in a heavy based pan. Carefully add the basil leaves and cook the basil leaves for about 30 seconds or until they begin to curl up but not brown. Leave the leaves to drain on kitchen paper.

5 - Arrange the cooked chicken, vegetables and pan juices on to a warm serving plate, garnish with the basil and serve.